Easy Bounty Cheesecake Cups

One day I was shopping in Aldi when I came across a coconut spread that I had never seen before. I was instantly intrigued, so of course I picked up a jar to try. When I got home and did a little taste test… oh my goodness, it tasted incredible. It had the most delicious toasted coconut flavour with a lovely crunch to it, and I instantly knew I needed to create a dessert with it.

That’s when the idea for these Bounty Cheesecake Cups came to mind. They’re creamy, chocolatey, full of coconut flavour, and honestly perfect for any Bounty lover. Every layer works so well together and the combination tastes just like your favourite chocolate bar in cheesecake form.

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Breakdown of the Layers

Biscuit Base– The biscuit base is made using Nice biscuits which give a subtle coconut flavour while keeping that classic buttery cheesecake texture. They pair perfectly with the creamy filling.

Coconut Cheesecake Filling– The filling is smooth, creamy, and packed with flavour thanks to the coconut spread. The flavour is slightly lighter and less intense compared to coconut cream, making it perfect if you prefer a more balanced coconut taste. If you love a stronger coconut flavour, you can swap the spread for coconut cream instead.

Chocolate Ganache– The ganache is made using a mixture of milk and dark chocolate. The milk chocolate adds sweetness while the dark chocolate balances everything out beautifully so the dessert doesn’t become overly sweet.

Bounty Topping– It wouldn’t be a Bounty cheesecake without chopped Bounty bars on top. They add extra chocolate, coconut flavour, and the perfect finishing touch.

Ganache Making Tips

For a quick and easy ganache, melt the chocolate first and then stir through cold double cream. Using cold cream helps the ganache cool down and thicken much quicker while still staying smooth and glossy. This also makes it easier to pour onto the cheesecakes without melting the filling underneath.

Equipment

3oz Dessert Cups– Perfect for creating individual cheesecake portions that are easy to serve and great for parties or gatherings.

Digital Kitchen Scale– Helps accurately measure ingredients for the best cheesecake texture and consistency.

Flat Rolling Pin– Used to crush the biscuits into fine crumbs for a smooth and even biscuit base.

Measuring Jug– Makes measuring the double cream quick, easy, and mess-free.

Mixing Bowls– Needed for preparing the biscuit base, cheesecake filling, and ganache separately.

Spatula– Useful for folding ingredients together and smoothing the cheesecake filling neatly into the cups.

Electric Hand Whisk– Helps whip the cheesecake filling quickly until thick, smooth, and fluffy.

Storage

Store the cheesecake cups in an airtight container in the fridge for up to 3 days. Serve chilled for the best texture and flavour.

Print Recipe

Easy Bounty Cheesecake Cups

Author: sabsbakes Cooking Method: No-Bake Courses: Cheesecake Recipes, Dessert Cups, No-Bake Recipes

Difficulty: Beginner Prep Time 30 mins Rest Time 3 hrs Total Time 3 hrs 30 mins

Servings: 16

Description

These no-bake Bounty Cheesecake Cups are creamy, chocolatey, and packed with coconut flavour. Made with a buttery biscuit base, smooth coconut cheesecake filling, and a quick chocolate ganache topping, they’re the perfect easy dessert for parties, birthdays, or weekend treats.

Ingredients

Servings

Biscuit Base:

• 180 g Nice Biscuits
• 60 g Melted Butter

Cheesecake:

• 200 g Soft Cream Cheese
• 70 g Icing Sugar
• 150 g Coconut Spread
• 400 ml Double Cream

Decorations:

• 100 Milk Chocolate
• 50 g Dark Chocolate
• 80 ml Double Cream
• 10 g Desiccated Coconut
• 3 Bounty Bars (Chopped)

Instructions

1. Crush the Nice biscuits into fine crumbs using a rolling pin. Pour into a mixing bowl and stir through the melted butter until the mixture resembles wet sand.
2. Divide the biscuit mixture evenly between the dessert cups and press down firmly using the back of a spoon or spatula. Place in the fridge while you prepare the filling.
3. In a large mixing bowl, whisk together the soft cream cheese, icing sugar and coconut spread until smooth.
4. Pour in the double cream and whisk until the mixture becomes thick and holds its shape.
5. Pipe the cheesecake filling over the biscuit bases and gently tap each cup to release any air bubbles. Then chill in the fridge, before making the ganache.
6. To make the ganache break the milk and dark chocolate into a bowl and microwave in short bursts until melted.
7. Add the cold double cream and stir until smooth and glossy. Using cold cream helps the ganache cool and set much quicker while still staying creamy.
8. Allow the ganache to cool slightly before spooning over the cheesecake cups.
9. Top each cheesecake cup with chopped Bounty bars and a sprinkle of desiccated coconut.
10. Place back into the fridge for around 2-3hours or overnight to allow the cheesecakes to set before serving.

Note

* For a stronger coconut flavour, replace the coconut spread with coconut cream.

* Chill the cheesecakes fully before adding ganache to keep the layers neat.

* You can pipe the cheesecake filling for a cleaner finish.

* Store in the fridge for up to 3 days.

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